GRILLED OYSTERS WITH CHORIZO BUTTER
PG tested
18 Louisiana or other medium-tolarge oysters
4 ounces fresh Mexican chorizo 1 stick unsalted butter, cut into small cubes
2 tablespoons fresh lime juice Salt
2 tablespoons minced fresh cilantro leaves, for garnish
Finely grated lime zest, for garnish
Rinse the oysters in cold water, scrubbing off any mud or debris with a scrub brush. Discard any with shells that are open and don’t stay closed after tapping them on the counter.
In a skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until lightly browned, 8 minutes. Scrape into a bowl and let cool, then break into small clumps.
Add 1 tablespoon of water to the skillet and simmer over low heat. Add the butter to the skillet a few cubes at a time, whisking constantly until melted before adding more. Stir in the chorizo and lime juice and season with salt. Keep warm over very low heat.
Prepare a charcoal or gas grill for cooking. Place the oysters on the grill, flat side up, being careful not to crowd them. Grill over medium-high heat until the shells open slightly, and the meat is opaque and cooked through but not yet dried out, about 5 minutes for smaller oysters and 8 to 10 minutes for larger ones. Carefully transfer to a platter using tongs or a kitchen mitt. Remove the top shell, then run a sharp knife along the inside of the bottom shell to detach the oyster. (This will make it easier to eat.)
Spoon the chorizo butter onto the oysters. Garnish with chopped cilantro and lime zest. Serve right away, with a sparkling chablis.
Serves 6.